Heirloom Tomato Salad with Watercress and Pickled Shallots Recipe

Heirloom Tomato Salad with Watercress and Pickled Shallots Recipe

  • 1 shallot, peeled and thinly sliced
  • 1/2 cup white wine vinegar
  • Salt
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 4 small heirloom tomatoes (about 1 pound)
  • 2 cups watercress
  1. Combine the shallot with ½ cup white wine vinegar, season with salt and pepper. Refrigerate 30 minutes, or until shallots turn pink. Strain before using.
  2. To make dressing, take 2 tablespoons of vinegar from the shallot mixture and place in a bowl. Whisk in 1/2 cup of extra-virgin olive oil and season with salt and pepper.
  3. To make the salad, cut the heirloom tomatoes into wedges. Place 2 cups watercress in a large bowl and top with tomato wedges, pickled shallots and dressing.
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